Papadrons are small green peppers that we found during our Spanish holidays (I know I mention them a lot, but it was such a wonderful time!), it’s an equivalent of Russian roulette – one in a handful is very spicy, while the rest is very mild. And you really can’t tell until you put them
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It was an experiment but turned out really well and I think now it’ll be on the list of our family comfort foods. On a cold and rainy September, this hot dish will certainly make you feel better. The prunes may be a surprising ingredient, but actually they fall apart and become part of the
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An amuse-bouche that I invented during our Spanish holidays. The sweet peaches with the sour vinegar, really do not need much more… It’s surprisingly full of flavor, surprisingly good and obviously very easy to make!

Turnip does not sound exciting, I know. Turnip sounds like a childhood nightmare (eat your vegetables! now!). But actually this crunchy and fresh veggie works as a base for some nice flavors and makes this a wonderful ‘amuse-bouche’ to have with an aperitif, while waiting for some serious meal to get ready.  

I loved this recipe (and well, the cookies), because they merry the strawberries (which stay colorful and firm) with creamy cookies, and strawberries like cream 🙂 I must admit these are not my invention, I am not very creative in baking, and I know that in cookies and cakes you’d better follow the recipe than
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I read about these in a French cooking magazine some time ago, but despite having a very good fishmongers’ next to me, I never came across these until some day during our Spanish Holidays! It turns out that these are nothing special in the Alicante area, and you can have a nice bag of shells
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‘Powrót do szkoły’ albo ‘la rentree’ jak to się u nas mówi, to (przynajmniej dla mnie) co roku ciężki orzech do zgryzienia. Codziennie okazuje się ze szkolna wyprawka jest nie do końca taka jak powinna (kredki miały być bordowe a nie fioletowe! Ten zeszyt jest nie w taka linie jak trzeba!), albo że nie mamy
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‘Back to school’ or ‘la rentree’ as we call it here is a tough piece of cake (at least for me). Every day it turns out that the school supplies are wrong (the pencils should have been purple, not violet!, the lines in the notebooks are not the right one), or missing (why did you
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Karl invented the name, and then I implemented the idea of marrying the sweet Spanish figs with pork. At first we thought bacon, but then we ended but with Serrano, to keep it Spanish.

I keep being amazed by the fish I’ve seen at every supermarket during out Spanish holidays. Even the small ones had a large selection of fresh fish, and in particular those big, red chunks of tuna. It’s fresh and simply wonderful. The tuna tartar got eaten before I got to shot even one picture, but
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